My book is now available for sale. So Excited!!
You can order through www.createspace.com now or on Amazon in 5 business days. You can message me if you wish for me to order one and get it to you.
Thank you everyone for all your support through this process.
This is one of my favorite grits recipes:
- 2 cups milk
- 2 cups water
- 1 1/2 teaspoons salt
- 1 cup coarse ground cornmeal
- 1/2 teaspoon ground black pepper
- 4 tablespoons butter
- 4 ounces sharp Cheddar, shredded or as much as you like; I use more
Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.
Made this last week and they are awesome!!
1 tube (3/4 pound) bulk pork breakfast sausage, mild or spicy
1/3 cup green onions, thinly sliced
1/3 cup panko bread crumbs
1/4 cup Wisconsin pimento cheese spread
1 large egg
1 cup (4 ounces) Wisconsin sharp cheddar cheese, cut into 12 cubes (1/2 inch each)
Parsley leaves for topping, chopped
Heat over to 400 degrees. Line a large rimmed baking sheet with foil and coat with cooking spray. In a large bowl, combine all ingredients except the cheddar cheese and parsley. Mix well and divide into 12 pieces. Wrap piece around a cheese cube and place on pan. Bake 16 – 18 minutes or until browned and cooked through. Place on serving tray and sprinkle with parsley. Better served warm.